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Laboratory 
Manual of Cereals 
I and Forage Crops 



LIVINGSTON & YODER 



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- LABORATORY MANUAL 



OF 



CEREALS and FORAGE CROPS 



BY 



GEO. LIVINGSTON 

ASSISTANT PROFESSOR OF AGRONOMY IN THE OHIO STATE UNIVERSITY 

AND 

MALON YODER ^ 

ASSISTANT IN AGRONOMY IN THE OHIO STATE UNIVERSITY 



R. G. Adams & Company 

Columbus, Ohio 

1913 






Copyright 1913 

BY 

THE Authors. 



©Cl,A357419<^ 



PREFACE. 

Almost all of the exercises contained in this manual have been given, 
during the past two years, as laboratory exercises in connection with the regu- 
lar Cereal and Forage crop courses at the Ohio State University. For the 
most part the outlines and instruction sheets were run off on the multi- 
graph, on paper punched for insertion into loose leaf notebooks. While this 
system has some features to recommend it, it is on the whole more desirable 
to have them bound up in permanent form. More than one laboratory period, 
of two hours per week, will be required to complete all of the exercises, but 
when no more time is available, such exercises as are deemed most important 
may be selected for study. 

Many suggestions have been gained from various sources, especially 
from Hunt's "Cereals in America" and "Forage and Fiber crops," Shoe- 
smith "The study of Corn," and Call and Schafer's "Agricultural Laboratory 
Guide." The rules governing the grading of grain have been included with 
the permission of J. F. Courcier, Secretary of the Grain Dealers' National 
Association, to whom the authors wish to express their thanks. 

THE AUTHORS. 



PRELIMINARY NOTICE. 

( 1 ) Label all parts that are to be showu in each drawing. 

(2) Use a hard pencil (4H) in making the drawings, and ink them in at 
your convenience. 

(3) Use Standard Engineers' Note Book (8x10) which should be supplied 
with heavy paper for the drawings, and lighter paper for the notes. 

(4) Do not make the drawings too small, usually about one-half page. Use 
one side of the paper only. 

(5) Make the notes brief and concise. Use one side of the paper. Write 
with ink. 

(6) The following reference books should be consulted frequently in con- 
nection with the laboratory work. All can be found in the Library : 

AGRICULTURAL BOTANY Percival. 

CORN PLANTS Sargent. 

CEREALS IN AMERICA Hunt. 

EXAMINING AND GRADING GRAIN Lyon and Montgomery. 

THE BOOK OF WHEAT Donlinger. 

FORAGE AND FIBER CROPS Hunt. 

THE BOOK OF CORN Shoesmith. 

(7) Bulletins of the Experiment Stations and the United States Depart- 
ment of Agriculture should be consulted in looking up references. They 
may be found in the Library. 

4 



Labobatoet Manual of Ceeeals and Foeage Ceops. 



ExEECiSE 1. Date 

COKX. 

Labobatoet Exeecise. 
(Label all parts in each drawing.) 

1. Draw a kernel of each of the following types of com: 

(Germ side np.j 

1. Dent 

2. Flint 

3. Soft 
i. Pop 

5. Sweet 

6. Pod 

2. Make a longitudinal section of each of the above, showing: 

1. HnU 

2. Endosperm 

1. Hard or horny 

2. Soft or white starch 

3. Germ 

1. Scutellum 

2. Plumule 

3. Eadicle 

4. Tip cap 

3. Make a cross section of the same and draw with the germ side up, show- 
ing all the parts. 

4. Make a comparison of these types of com showing wherein they differ 
in regard to — 

1. Size and shape of kernel 

2. Location of hard and soft endosperm 

3. Relative amount of hard and soft endosperm 

4. Size and shape of germ 

5. Make a drawing of a newly germinated kernel of com, showing : 

1. Plumule 

2. Eadicle 

3. Coleorhiza 



6 Laboratory Manual of Cereals and Forage Crops. 

6. Make a drawing of a corn plant eight or ten days old, showing : 

1. Kernel 

2. Plantlet with unfolding leaves 

3. Boots 

1. Primary 

2. Secondary 

7. Make a drawing of the roots of a mature plant, showing: 

1. Primary roots 

2. Secondary roots 

3. Brace roots 

4. Base of stalk 

8. Describe in a general way the evolution of the root system of the corn 
plant from the time of germination to the ripened plant. 

9. (a) Does the corn plant have a tap root? 

(b) What is a fibrous root system? 

(c) What physical factors might affect the root system? 

10. Describe the arrangement of the leaves in the young plant. 
Is corn a monocotyledon or a dicotyledon? 

What is the distinction between them? 

11. Draw a portion of a corn stalk bearing a leaf showing : 

1. Leaf sheath 

2. Leaf blade 

3. Ligule 



4. Auricle 

5. Eain gu 

6. Mid-rib 



12. (a) Define node and inter-node. 

(b) Are the inter-nodes the same length throughout the stalk? Why? 

(c) Discuss the fibro-vascular bundles as to their location, structure 
and function. 

(d) What is the structure of the pith? Its function? 

(e) Where does growth take place in the com plant? 

13. (a) What is the arrangement of the leaves on the stalk? 

(b) Where does the leaf grow from? 

(c) Discuss the purpose of the leaf sheath, ligule, auricle and rain 
guard. 



Laboeatoey Manual of Ceeeals and Forage Ceops. 7 

(d) What gives the wavy effect to the leaf blade? 

(e) What is the purpose of the mid-rib? 

14. What is a staminate flower? A pistillate flower? 
Locate each on the corn plant. 

15. Is corn a self fertilizing plant? Explain the method of fertilization, 
tracing the route of the pollen grain. 

16. What is a barren stalk? 



Exercise 2. Date 

SELECTION OF SEED CORN IN THE FIELD. 

From the rows assigned by the instructor, select twenty ears of corn 
that in your judgment will be desirable for seed. In making the selection, 
the following factors should be considered: 



^& 



(1) Maturity 

(2) Environment 

(1) Rate of planting 

(2) Abnormal conditions favorable to growth. 

(3) Vigor of the plant 

(4) Ability to stand upright 

(5) Height of the plant 

(6) Height of the ear 

(7) Angle of the ear 

(8) Size of the ear 

(9) Freedom from disease. 

In your notes tell how the above factors influenced your selection. 



Laboratory Manual of Cereals and Forage Crops. 



Exercise 3. Date 

STORING OF SEED CORN. 

Hang up the ears you have selected (employing the method indicated 
by the instructor ) in the laboratory or store room. Label your selection with 
your name, date of selection and variety. 

(1) What is the essential factor to be considered in the storing of 
seed corn? 

(2) What methods other than the one you employed might be used? 

(3) Discuss drying of seed corn by artificial heat. 



Exercise i. Date 

CORN JUDGING. 

Before one is able to Judge and select corn intelligently, he must be 
thoroughly familiar with all of the details of those factors which influence 
quality and seed condition in corn. Having once acquired a working knowl- 
edge of these details, it is necessary for him also to have a conception of the 
relative importance of the major points, such as maturity and seed condi- 
tion, uniformity of grain, etc., as means of determining the value of any ear or 
number of ears for seed purposes. Too much emphasis is commonly placed 
on those factors which have to do with the appearance of ears. Ears of ex- 
cellent appearance often yield less than others endowed with less beauty. 
Since, with our present knowledge of corn, yield cannot be associated with 
physical appearance with any degree of definiteness, more emphasis needs to 
be placed on the maturity, adaptability to local environment, and seed con- 
dition. These three factors are easily emphasized in the method of judging 
employed in exercise 4. 

Several exercises with the outline in Ex. 4, and employing two ear 
samples of general classes of corn will enable one to gain familiarity with 
the qualities of corn. 



Laboratory Manual of Cereals and Forage Crops. 9 

Compare the two ears in two ear samples according to the points in 
the corn -judging sheet (p. 12 )j and record the differences which you find. Ex- 
press the degree of difference as slight, medium, or marked, putting these 
terms in the column under the better ear. 

Explanation of Corn Judging Sheet. 

A. Maturity and seed condition is of first importance in the selec- 
tion of seed corn. The assurance of a crop of corn, insofar as the selection 
of seed is concerned, is first determined by the vitality of the seed used and 
secondly by the earliness or lateness of the corn. Immaturity means not only 
lower yields, but also poor seed condition. 

Maturity and seed condition are determined by : 

1. Hardness of grain and cob. The grain should be firm so that it 
cannot be pressed into the cob. The ear should be firm and rigid when 
slightly twisted by the hands. 

2. Weight of ear in proportion to size. An immature ear has a lower 
weight in proportion to its size, after it has thoroughly dried out, than one 
that is well matured. 

3. Color of ear and kernels. Immature yellow corn has a dull mot- 
tled color of light and golden yellow. Many times the crown of the kernels 
are golden yellow with the tip of the hull showing a light color. Immature 
white corn has a dull white color. Ears that have been exposed to moisture 
conditions are dull or bleached. The cobs of immature corn are often dull in 
color. 

4. Color of kernels. The tip of the kernel should not be pale. The 
germ in cross section should not be pale, dull, nor brown. The color should 
be light creamy yellow. There should be no white spots or a light colored 
streak from the crown to the tip on the side opposite the germ. 

5. Shape of kernels at tip. Thickness at the tip indicates a large 
germ and well matured corn. A wide tip insures a large germ, a pointed 
tip, a small compressed germ. 

6. Size of kernels. The kernels should be large, and quite thick, in- 
dicating a large germ and a plentiful food supply for the early life of the 
seedling. 

7. Size of germs. A large germ indicates a vigorous embryo. 

8. Freedom from mold and fungus disease. The presence of disease 
indicates not only poor seed condition of infected parts, but also suscepti- 
bility to rotting when planted, if inclement weather prevails. 



10 Laboratory Manual of Cereals and Forage Crops. 

9. Freedom from breaking off of the tip caps. Kernels from im- 
properly stored or immature ears frequently leave the tip cap in the cob 
when shelled. The tip cap should remain on the grain to serve as a protec- 
tion in case of unfavorable conditions in the soil. Breaking off of the tip 
cap is usually, though not always, associated with low vitality. 

10. Freedom from insect attack. Any attack by insects reduces the 
vitality of the seed. 

11. Freedom from blisters. Blisters on the kernels are due to the 
presence of an excess of moisture at harvest time or improper curing of the 
seed. They are associated with poor seed condition. 

12. Freedom of tip cap from cob chaff. The presence of cob chaff on 
the tips of kernels after removal from the cob is an indication of im- 
maturity. 

13. Proportion of hard to soft endosperm. A high proportion of soft 
endosperm in the kernel is usually associated with immaturity. 

Make a final placing of the ears for maturity and seed condition. 

B. Uniformity of kernels is important as an indication of the purity 
of the grains in an ear of corn, and also of the accuracy of distribution by 
the planter. 

Straight and uniform rows from butt to tip of ear insures the greatest 
possible uniformity in size and shape of kernels. Notice whether or not the 
indentation and color are uniform for all kernels in the ear. 

Make a final placing for uniformity. 

C. Amount and proportion of grain to cob not only influences the 
yield of shelled corn but also bears a direct relation to the feeding value of 
the corn. This point is of value in judging feeding classes. The proportion 
of grain to cob can be determined by: 

1. The tveight of ear in proportion to size. Other things being equal, 
the ear with the heavier weight in proportion to size has the higher per- 
centage of grain. 

2. Depth of kernels in proportion to size. The cob should not be too 
large, and the kernels should be fairly deep, the depth depending upon the 
type or variety and the latitude in which the corn was grown. 

3. Space between grains. Any space between kernels reduces the 
weight of grain and the proportion of grain to cob. The kernels should be 
full and strong at the tip; and there should not be much space between the 
kernels at the tip when viewed in the e ar. 



Labokatoky Manual of Cereals and Forage Crops. 11 

4. Filling out of butts and tips. Any uncovered part of the cob re- 
duces the amount of grain. While covered tips are not indicative of higher 
yielding corn, from the standpoint of feeding value alone it is important to 
have well covered tips. 

Make a final placing for amount of grain. 

D. Shape of ears does not seem to be directly associated with high 
yield, but it is important in that it influences uniformity in type, and 
amount of grain. 

The sides of the ear should be straight, and the width of the ear should 
be carried well towards the tip. Unless variety standards specify otherwise, 
the tip should have an abrupt taper and a well rounded outline. The butt 
should be full and well rounded forming a depression at the shank. 

The circumference should be approximately three-fourths of the length 
of an ear. Too large a cob lowers the proportion of grain and lengthens the 
drying process. A slender ear frequently carries shallow grains. Make a final 
placing for shape. 

E. Composition is important from the feeding standpoint. High pro- 
tein content is associated with a high proportion of horny to soft endosperm. 
A large germ indicates a high content of oil. 

F. Shanh. The shank or place of attachment should be neither too 
large nor too small. Too large a shank makes harvesting more difficult; 
and one that is too small is likewise objectionable because of the weakness of 
attachment. 

Make a final placing of the ears studied, taking into consideration all 
of the above points. 



EXEKCISE 4. 



CORN JUD 






































































































































































































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2. Depth of kernels in proportion to size of 






































































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' 1 



Date 



NG. 






14 Laboratory Manual of Cere.\xs and Forage Crops. 
Exercise 5. Date 



CORN JUDGING. 

(Placing of ears within five-ear samples.) 



No. of Sample 


First 


Second 


Third 


Fourth 


Fifth 


Correct Plac'g 









































































































































































































































































































Laboratory Manual of Cereals and Forage Crops. 

Exercise 6. Date 

COEN JUDGING. 



15 







(Placing of five-ear 


samples. ) 






No. of Sample 


First 


Second 


Third 


Fourth 


Fifth 


Correct Plac'g 









































































































































































































































































































16 LxVBOEATOEY MANUAL OF CEREALS AND FORAGE CROPS. 

CORN RECORDS. EAR-TO-ROW AND VARIETY. 

iVode Bearing Ear. 

Count from first node visible above the ground. (Average of 10 
hills. ) 

Leafiness of Plant. 

Very leafy (V. L.) ; Leafy (L) ; Medium (M) ; Poor (P) ; Very Poor 

(V. P.) 

Maturity. 

Very early (V. E.) ; Early (E) ; Medium (M) ; Late (L) ; Very Late 

(V. L.). 

Doton Plants. 

Plants standing at an angle of 30° or less with the ground. 

Broken Stalks. 

Stalks broken at a point 24 inches or more below the base of the 
tassel. 

Barren Stalks. 

No kernels produced. 

Useless Plants. 

Extremely small ears, or less than a dozen kernels. 

Plants that do not have an independent root system. 

Angle of Ear. 

Erect (E) ; Medium erect (M. E.) ; Medium (M) ; Medium drooping 
(M. D.); Drooping (D). 

Height of Stalk. 

Measure to top of tassel. (Average of 10 hills.) 

Height of Ear. 

Measure to node bearing ear. (Average of 10 hills. ) 
(When two ears are present measure height of lower one.) 

Brace Roots. 

Very good (V. G.) ; Good (G) ; Medium (M) ; Poor (P) ; Very poor 

(V. P.) 



LABORATOEY MAN'tJAL OF CEREALS AND FORAGE CROPS. 

Exercise 7. Date 

FIELD STUDY OF CORN — EAE-TO-EOW. 



17 

















































Total 




1 




Hill Number 


1 


2 


3 


4 


5 


6 


7 


8 


9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 


Number 


% 


Stalks in hill 

Suckers 

Broken stalks 

Barren stalks 

Smutted plants 

No. 2-eared plants. . . 
































-• 








_ 

















General qualities of row : 

Maturity Angle of ear 

Leafiness of plant Height of corn. . . 

Height of plants Stiffness of stalk . 

Size of ear 



Row No 


Total 


Hill Number 


1 


2 


3 


4 


5 


6 


7 


8 


9 


10 


11 


12 


13 


14 


15161718 


1920 


2122^2324 


25 


Number 


% 


Stalks in hill 

Suckers 

Broken stalks 

Barren stalks 

Smutted plants 

No. 2-eared plants. . . 






















•• 




. , 






.. 

























General qualities of row : 

Maturity Angle of ear 

Leafiness of plant Height of corn . . . 

Height of plants Stiffness of stalk. 

Size of ear ." 



Exercise S. 



VAEIETY STUDY OF ( 



Variety. 










































Row No 






















No. hills per row 






















No. missing hills 






















No. hills having 






















1 stalk 






















2 stalks 






















3 stalks 






















4 stalks 






















Suckers 






















Broken stalks 






















Smutted stalks 













































Height of stalks 






















Height of ear 






















Size of ear 






















No. of two-eared plants 






















Leafiness of plants 






















Angle of ear 






















Node bearing ear 






















Brace root development 






















Insect injuries 






















Per cent of 






















Stand 






















Smutted stalks 






















Two-eared plants 






















Broken stalks 

Maturity 
























Date 



5N IN THE FIELD. 



20 Laboratory Manual of Cereals and Forage Crops. 

exerclse 9. 

THE GERMINATION TEST OF SEED CORN. 

Use the ears selected iu Exercise No. 2. 

With pins and tags number the ears from 1 to 20, consecutively. 
Examine several kernels from each ear, and estimate the percentage of 
germination. 

Record your estimate iu the proper column in the outline. 

Making the Test. 

Place in the bottom of a germination box from 1 to 1^ inches of moist 
sand. Cover this layer of sand with a piece of cotton cloth. Remove six 
kernels from various parts of each ear to be tested, and place them in the 
square corresponding to the number of the ear. Place another cloth over the 
kernels and cover with | inch of moist sand. Examine the test and apply 
more moisture from day to day as needed. 

When the test is completed make a careful examination of each kernel, 
and tabulate results. 

Remove sand and cloths from germination box, and clean and return 
them to proper places. 



Labokatoky Manual of Cereals and Forage Crops. 



21 



Date 

EESULTS OF GERMINATION TEST. 



Ear No. 


Strong 


Weak 


Dead 


Percentage of strong 
germination 


Estimated germination 


1 












2 












3 












4 












5 












g 












7 












g 












9 












10 












11 












12 












13 












14 












15 












16 












17 












18 












19 












20 

























(1) Compare your estimate of the per cent of germination with the actual results obtained by 

the test. 

(2) Write up a report of the test. 

(3) Explain the importance of an accurate germination test. 

(4) What factor may influence the rehability of the test? 



22 



Laboratory Manual of Cereals and Forage Crops. 



Exercise 11. 



Date 



THE MOISTURE TEST. 

By shelling a few kernels from each ear make a composite sample repre- 
senting the twenty ears selected in Exercise 2. 

From this sample weigh up 100 grams for the moisture test. 

Transfer the 100 grams to the distillation flask of the Browu-Duval 
tester. Cover the corn in the flask with high grade machine oil. This will 
require about 150 cc. Only oil with a flash point above 200° C. should be 
used. Connect the flask with the condensing tube and upply heat to the 
screen below the flask. So regulate the flame that it will require about 20 
minutes for the thermometer to read 190° C. When this point is reached, ex- 
tinguish the flame. After the water ceases to drop from the condensing tube, 
rend the test. 

Eun the test in duplicate. 



Results of Moisture Test. 



I. 

II. 

III. 

IV. 

V. 



Sample No. 


Per Cent, of Moisture. 




1 


2 


Average 


1 . .. 








2 








3 


. 






4. ... 














i 



Explain the principle upon which this test is based. 

What factors influence the moisture content of grain? 

If corn with 15^ of moisture is worth 50c per bushel, what is the value, 

upon this basis, of the corn you have tested? 

If corn with 20^ of moisture is selling at 60c per bushel, what is the 

value, upon this basis, of the corn you have tested? 

Why should the farmer and feeder be interested in the moisture test? 




Laboratory Manual of Cereals and Forage Crops. 23 



Exercise 12. Date 

FINAL SELECTION OF SEED CORN. 

From the twenty ears that you selected from the field, select what in 
your judgment are the ten best ears for planting. This selection should be 
based upon the germination test and the points brought out in Exercises 6, 
7 and 8. 

I. What are your objections to the ears discarded? 
II. What criticism can you offer against the ten ears selected? 
III. Do you consider "type" of much importance? Why? 
IV. In a few paragraphs, tell what are the essential things to be considered 
in the final selection of seed corn. 



24 Laboratory Manual of Cereals and Forage Crops. 



Exercise 13. D^te 



WHEAT. 

(Label all parts iu each drawing.) 
I. Make a drawing of a wheat spike as a whole. 
IL Eemove all the spikelets but one (leave spikelet about midway of the 
TTT ^^^^^^^ ■ ^^^^ ^^Ji* view showing how spikelet is attached. 
IIL Draw side view of the rachis with the one spikelet in position 
IV. Draw a spikelet detached from the rachis. 
V. Dissect one spikelet each from a smooth and a bearded variety 

Draw each part separately, arranging parts in proper relative posi- 

VI. Draw a kernel of wheat showing: 

1. Suture. 

2. Cheeks. 

3. Brush. 

VII. Make a longitudinal section of the wheat kernel through the suture 
and draw, showing: ' 

1. Germ. 

2. Bran. 

3. Endosperm. 

VIII. Make a cross sectional drawing showing the same parts as in Ex- 
ercise VII, showing by shaded areas the differences in the physical 
characters. 

IX. Examine and make cross section drawings of red and white wheats 

What is the difference between them? 
X. From the study of the spike, what four factors would materially af- 
fect the yield of wheat? 
XI. What is a spikelet? How many outer glumes per spikelet? 
XII. What is a sterile spikelet? A sterile flower? 

XIII. Why is a long brush objectionable in milling wheat? 

XIV. Is the germ on the side of the kernel next to the palea or the flower- 
ing glume? 

XV. Compared with corn, is the germ of wheat large or small in propor- 
tion to the size of the kernel? 
XVI. How does the shriveled kernel compare in its physical composition 
to that of the plump kernel? Which is the more desirable for mill- 
ing purposes? 

XVII. What is the difference between the physical character of red winter 
and hard winter wheat? Bed winter and spring? Bed winter and 
durum? Bed winter and white wheat? 



Laboratory Manual of Cereals and Forage Crops. 



25 



Exercise 14. Date 

VARIETY STUDY OF WHEAT IN THE FIELD. 

(Four or five weeks from date of seeding.) 



Variety. 



Vigor 

Stand 

Color of foliage 

Presence of insects 

General appearance 

No. of plants per rod 

Calculated plants per acre. 



Variety. 



Vigor 

Stand 

Color of foliage 

Presence of insects 

General appearance 

No. of plants per rod.... 
Calculated plants per acre. 



( In noting vigor, stand and gen eral appearance, base the marking on 
100 as perfect.) 

I. In the strip along the edge of the plot carefully dig up a wheat plant. 
Locate the seed grain, temporary roots,, permanent roots. 

II. What influence has the depth of planting upon the location of the perma- 
nent root system? Is deeply planted wheat more likely to withstand 
a severe winter than that planted less deeply? 



Exercise 15. 



COMPARATIVE STUD^I 

(Lab! 



II. 



Varieties. 



I. Stool — 



(1) No. of culms. 
Culm- 



(1) Length (average of five plants) 

(2) Foliage (scanty, medium, abundant) 

(3) Color (light yellow, yellow, bronze, purple).. 

(4) Upper part of culm (solid, medium, hollow) . 



III. Spike — 



(1) Position (erect, leaning, nodding) 

(2) Length (average of ten) 

(3) Shape (tapering to tip or butt, uniform, club, flattened 

across or with spikelets, square) 

(4) Awn (bearded, partly bearded, beardless) 

(5) Length of awn (average of 10 spikes) 

(6) Compactness (very open, open, medium, compact) 



IV. Spikelet — 



(1) Shape (widely spreading, medium, narrow) 

(2) Shattering (marked, medium, none) 

(3) Outer glume (hairy, partly hairy, bald) 

1 — Color (yellow, light yellow, bronze, black) 

2 — Width (wide, medium, narrow) 

3 • — Beak (long, medium, short) 

Number of grains per spikelet (average of five spikes) 

Number of sterile spikelets (average five spikes) 

Number of filled spikelets (average five spikes) 

Number of sterile flowers (average five spikes) 

Number of grains per spike (average five spikes) 



(4) 
(5) 
(6) 
(7) 
(8) 

V. Grain — 
(1) 
(2) 



Hardness (very hard, hard, medium, soft) 

Size — 

1 — Average weight of 100 grains 

*2 — Average length of 100 grains 

3 — Average width of 100 grains 

(3) Plumpness (plump, medium, shriveled) 

(4) Cheek (flat, plump, angular) 

(5) Crease (deep, medium, shallow ; wide, medium, narrow) 

(6) Brush (large area, small area — long hairs, short) 

(7) Color (white, yellow, amber, red) 



*Use coordinate paper, page 50. 



)F WHEAT VAKIETIES. 

itory) 



Date 



] .....,,._, .......... 



1 



.'i I i 



28 Laboratory Manual of Cereals and Forage Crops. 
Exercise 16. Date 



VARIETY STUDY OF WHEAT IN THE FIELD. 
(Exercise adajjted for last of May or in June.) 



Variety. 










Winter killing 










Vigor 










Stand 










Color of foliage 




















No of plants per rod 




















Average No. culms per plant.. 




















Estimated culms oer acre . . . 
















1 



Variety. 



Winter killing 

Vigor 

Stand 

Color of foliage 

Presence of insects 

No. of plants per rod 

No. of clums per rod 

.Average No. culms per plant. 
Estimated plants ner acre.... 
Estimated culms per acre.... 



(In marking winter killing, vigor, and stand, use 100 as perfect in 
each case.) 

Write up a report of the exercise, with special reference to the im- 
portant variations that came to your attention. 



Laboratory Manual of Cereals and Forage Crops. 



29 



Exercise 17. Date 

HEAD-EOW STUDY OF WHEAT IN THE FIELD. 



Variety. Row No 












Vigor 














No. of plants per row 














No. of culms per row 














Average No. culms per plant 














Average height of plants 














Leafiness 














Color of foliage 














Color of stem 





























Variety. Row No 














Vigor 














No. of plants per row 














No. of culms per row 














Average No. culms per plant.... 














.\verage height of plants 














Leafiness 














Color of foliage 














Color of stem 





























Write up a report of the exercise, Avith special reference to the im- 
portant variations that came to your attention. 



30 Laboratory Manual of Cereals and Forage Crops. 

Exercise 18. Date 

WHEAT JUDGING. 

Before one can judge wheat quickly aud accurately it is necessary to 
become familiar with the points that are of importance in determining the 
vsilne of a sample. This familiarity can be gained by careful study or long 
experience. The student must necessarily, on account of limited time, gain 
his knowledge by careful study. This study should be such as to enable him 
to see quickly in a sample, both the good and bad points, and with both in 
view, to arrive at an accurate decision. The following exercise was inserted 
with that object in view. By carefully analyzing several samples, especially 
prepared for the exercise, experience will be gained that will enable the stu- 
dent to analyze a sample easily without making the actual separations. 

Wheat Judging — Detailed Study. 

Obtain 20 gram samples of good and poor grades of wheat, and sepa- 
rate each according to the accompanying outline. Weigh the foreign matter 
and determine the remaining parts of the sample either by weighing or count- 
ing. Eecord all results in percent. The total percent for each division (i. e. 
purity, soundness, etc.) should be 100. 

Purity. Decide upon the class of wheat (red winter, hard winter, 
white winter, hard spring, durum) that constitutes the bulk of the sample. 
Separate all other classes and record under "other wheat." Record oats, i*ye, 
barley, etc., as "other grain." The foreign matter constitutes all dirt, chaff, 
weed seeds and inert materials. 

Soundness. Discard all "other grain" and the "foreign matter," and 
study the remainder of the sample for soundness. Sound wheat should gen- 
erally be bright and free from broken, shriveled and sprouted grains or 
grains otherwise injured., as from stack or bin burning, exposure, or insect 
injury. Grains injured from stack or bin burning usually have a dark, dull 
color at the hilum end of the grain. All bleached grains have been injured 
from exposure. 

Separate the sample into sound and unsound lots, and classify the un- 
sound grains as broken, shriveled, sprouted and otherwise damaged. 

Color. Since color is associated with purity, soundness, and texture, 
it is important to distinguish the colors frequently met with in wheat. In a 
large degree color is dependent upon classes and varieties of wheat, but it is 
also influenced by the injuries which cause unsoundness. 

Separate the sample into lots representing the different colors indicated 
in the outline, and keep the lots separate for the study of texture. 



Labokatoey Manual of Cereals and Forage Crops. 31 

Texture. The darker colored (dark amber) wheats are generally 
harder in texture (exception, durum) than those that are lighter in color. 
Amber colored wheats consist largely of grains with a medium texture, while 
wheats of a light amber color are mostly soft in texture. One exception is 
the light amber, durum wheat, which has a flinty texture. All yellow or 
white wheat is soft in texture. Make sections of a few grains of the various 
colors and note the general association of color of grain to texture. 

Determine the percent of grains in the sample whose textures are hard, 
medium, and soft, respectively. 

Size. Keeping in mind that the size of the grains of wheat differs for 
classes and also for varieties, obtain an idea of the sizes of large and small 
grains in wheat as a whole and then determine the percentages of grains in 
the sample which represent the large medium, and small sizes respectively. 



32 Laboeatory Manual of Cereals and Forage Crops. 

BxEECisii; 18. 



Date 

Wheat Judging— -Detailed Study. 



Purity. , 



Soundness. 



Color. , 



Texture. 



No. of sample or 
variety. 



Wheat of class 

Other wheat 

Other grain 

Foreign matter 

Sound grains , 

Broken grains 

Shriveled grains 

Sprouted grains 

Otherwise damaged. 

Dark amber 

Amber 

Light amber 

Yellowish 

White 

^Off color 

(-Hard 

-< Medium , 

Soft 



1 



Size . 



Large 



Medium 



, Small 



(1) What is meant by the term "texture" as applied to wheat kernels? 

(2) Has texture any relation to hardness? 

(3) Has texture any relation to the composition of the kernel? 

(4) How may weather conditions affect the texture? 

(5) Do soils have any effect upon texture and hardness of the kernels pro- 
duced? 

(6) Why does the miller prefer plump kernels for milling purposes? 

(7) Why does the miller object to wheat that is badly bleached? 

(8) Describe a good milling wheat. 



Laboratory Manual of Cereals and Forage Crops. 33 



Exercise 19. Date 

EXPLANATION OF SCORE CARD FOR WHEAT. 

1. Weight per bushel — 25. 

Wheat should weigh sixty pounds per measured bushel. Cut two 
points for each pound below this. 

2. Soundness — 20. 

There should be no sprouted, cracked, smutty, musty, bin-burned, or 
otherwise damaged grains in the sample. Cut two points for each 
per cent of unsound grains. 

3. Purity— 10. 

The sample should be free from mixture or foreign matter of any 
kind. Cut one point for each percent of foreign matter. 

4. Plumpness — 15. 

The grains should be well filled and plump. Cut one point for each 
two percent of shriveled grains. 

5. Uniformity in hardness and texture — 15. 

The berries should be uniform in hardness and texture. In a lot of 
100 grains determine three classes, (1) grains hard and vitreous, 
(2) grains soft and starchy, (3) grains intermediate. 
Cut one point for each three per cent representing class 2 and one 
point for each ten per cent in class 3. In a fairly uniform sample 
two classes only may be distinguished. 

6. Uniformity in color — 10. 

Cut one point for each three per cent not uniform in color with the 
bulk of the sample. Consider "yellow berry" as a discoloration. 

7. Uniformity in size — 5. 

Cut one point for each four per cent of undersized grains. 



34 



Laboratory Manual of Cereals and Forage Crops. 



EXEROtSE 19. 



Date 

SCOEE CARD FOR WHEAT. 



Sample number 














Weight per bushel 25 


























Purity 10 

Plumpness IS 

Uniformity in — 

Hardness and texture 15 

Color 10 












































































Tnfal 100 















































Weight per bushel 25 


























Purity 10 

Plumpness 15 

Uniformity in — 

Hardness and texture IS 

Color 10 












































































Total 100 



























Remarks and reasons for cuts ; 



Laboratory Manual of Cereals and Forage Crops. 35 



Exercise 20. Date 

MAEKET CLASSES OF WHEAT. 

Preliminary to practice in the grading of wheat each student should 
make a close study of typical kernels of each of the different classes. This 
study should fix in his mind the characteristics of each class and enable him 
to distinguish between them. After a close comparative study of the dif- 
ferent classes, give in the following outline a brief, concise description of each 
class, noting the characteristics that will be of assistance in identification. 



Red Winter. 



Hard Winter. 



Hard Spring. 



Spring 



Durum 



Pacific Coast. 



White Spring 



36 Laboratory Manual of Cereals and Forage Crops. 



Exercise 21. Date 

OATS. 

( Label all parts of each drawing. ) 

( 1 ) Make a drawing of an open panicle of oats showing : 

(1) Eachis 

(2) Branches 

(3) Pedicel 

(4) Spikelets 

(2) Make a drawing of a single spikelet showing: 

(1) Outer glume 

(2) Two oat grains 

(3) Awn (if present) 

(4) Sterile flower 

(3) Make a drawing of a cross section of a single oat grain showing: 

(1) Flowering glume 

(2) Palea 

(3) Kernel 

(4) Suture 

(4) Make a drawing of a longitudinal section of the oat kernel, showing: 

( 1 ) Covering 

(2) Endosperm 

(3) Germ. 

<5) Weight of 25 upper grains 25 lower grains 

{6) What is the difference between a spike and a panicle? 

(7) How many branches in the first whorl? Second? 

(8) Is there any variation in the length of the pedicel? 

(9) Compare the outer glume of oats with the same of wheat. 

( 10 ) Compare the flowering glume and palea of oats with the same of wheat. 

(11) Locate the germ in the oat kernel. 

(12) What is an open panicle? Compressed panicle? Side panicle? 

(IB) How does the oat grain differ from the wheat grain? How does the 
oat kernel differ from the wheat grain? 



Laboratory Manual of Cereals and Forage Crops. 



37 



Exercise 22. Date 

COMPARATIVE STUDY OF OAT VARIETIES. 

(Laboratory.) 

Study a number of varieties of oats according to the following outline. 
Eacli student is provided with several panicles of the varieties to be studied. 
The members of the class work in groups of two, combining data where aver- 
ages are required. 



Variety. 



I. Panicle — 

L Length (average of 5) (lower whorl to tip 
of upper spikelet) 

2. Shape (open, medium, compressed, side) 

3. Number of whorls (average of 5) 

4. Number of branches in all whorls (average of 

5) 

IL Spikelet — 

1. Number in panicle (average of 5) 

2. Number of grains per spikelet 

3. Length of pedicels (average of 10) 

4. Color of outer glume (white, yellow, etc.) 

5. Number of sterile spikelets 

■tlL Grain — 

1. Length (long, medium, short) 

2. Plumpness (plump, medium, slender) 

3. Color (white, gray, yellow, brown, red, black) 

4. Length of awn (long, medium, short, none) . . . 

5. Per cent of hull 



38 Laboratory Manual of Cereals and Forage Crops. 

1. Note distinguishing characters of the varieties studied. 

2. What factors influence the percent of hull in oats? What is the common 
percentage of hull? 

3. What factors may influence the amount of grain on the oat panicle? 

4. What factors would govern your selection of panicles in the field for breed- 
ing or seed purposes? 

5. Is there any correlation between weight and plumpness of grain? Be- 
tween yield and plumpness of grain? 

6. What physical characters of oat grains may be associated with a heavy 
weight per bushel? 

7. Is thei'e any relation between shape of panicle and yield? 



Exercise 23. Date 

VARIETY STUDY OF OATS IN THE FIELD 
( Four or five weeks from date of seeding. ) 



Variety. 



Vigor 

Stand 

Color of foliage 

General appearance 

No. of plants per rod 

Calculated plants per acre 

No. of culms per plant 

No. of culms per acre (calculated) 



(In noting vigor, stand and general appearance, base the marking on 
100 as perfect.) 

Write up a report of the exercise giving reference to the important 
variations that came to your attention. 



Labokatokt Manual of Ceeeals and Foeagb Ceops. 39 



ExEECiSE 24. Date 

OAT JUDGING. A DETAILED STUDY OF OATS. 

Obtain 10 gram samples of good and poor grades of oats, and separate 
each according to the accompanying outline, (p. 40.) Weigh the foreign 
matter, if possible, either weigh or cou nt the materials in the other items stu- 
died and record results in percent. 

Purity. 

Determine the number of oat grains in the sample that compose the 
oats of the class (i. e., white, red, etc.) represented by the sample. Likewise, 
determine the amount of impurities as represented by "other oats," "other 
grains.," and foreign matter. Wheat, rye, barley, etc., are examples of other 
grain. All dirt, chaff, weed seeds, etc., etc., constitute the foreign matter. The 
total for purity should be 100 per cent. 

Soundness. 

Discard the foreign matter and other grain, and determine soundness 
by dividing the remainder of the sample into sound and unsound lots. Sound 
oats should have a bright color. Unsound oats may be dull in color, bleached, 
moldy, sprouted, etc. The total for soundness should be 100 percent. 
Color. 

Separate the sample into the different colors that can be found. The 
total for color should be 100 percent. 

Plumpness. 

Determine the percent of grains that are plump, those that are me- 
dium in plumpness, and of those that are slender. The total for plumpness 
should be 100 percent. 

Eecord the weight per bushel. 



40 



Laboratory Manual of Cereals and Forage Crops. 
Oat Judging — Detailed Study. 



No. of sample or 
variety. 



Purity. 



Soundness... 



Color. , 



'Oats of class. . . 

Other oats 

Other grain 

.Foreign matter. 



fSound grains. 



Unsound grains. 
rWhite 

Gray 

Yellow 

Brown 

Red 

LBlack 



Plumpness * 



'Plump . 

Medium 
.Slender 



Size. 



'Large . . 
Medium 
.Small . . 



Weight per bushel. 



Laboratory Manual of Cereals and Forage Crops. 41 



Exercise 25. Date 

SCOEING OATS. 

Explanation of Score Card for Oats. 

In this score card oats are judged principally from the market stand- 
point. It is not possible to make a score card by which an oat could be 
judged at the same time from both the feeder's and the miller's standpoint, 
and also be used to judge the grain for seed. Different points would be used 
in each case, and different values given them. 

Weight per Bushel — 35 points. 

Weight per bushel is important as a means of estimating the value of 
an oat for market and feeding as well, since a heavy weight indicates that the 
grain was well matured and the hull well filled out. In the same variety a 
heavy oat usually has a smaller per cent of hull. A good sample of oats 
should weigh 32 pounds per measured bushel. 

Cut four points for each pound below standard M'eight. For each 
pound above standard weight add one point to the total score. 

Soundness — 20 points. 

The sample should be sound, dry, bright, and free from musty, smutted, 
sprouted, or otherwise damaged grains. Cut one point for each percent of 
damaged grains. 

Color — 15 points. 

The color of the grains should be bright and uniform for the bulk of 
the sample. 

Cut one point for each per cent of discolored grains and grains not 
uniform in color with the bulk of the sample. 

Purity — 10 points. 

The sample should be free from mixture, other grain, weed seeds, straw, 
chaff, and any other foreign matter of any kind. 

Cut one point for each per cent of mixture and the same for each per- 
cent of foreign matter. 

Per Cent of Hull — 20 points. 

A good oat may have as much as 30 per cent, of hull. 

Cut two points for each percent of hull above this. For each percent 
below add one point to the total score. 



42 



Laboratoey Manual of Cereals ami Forage Crops. 



SCORE CARD FOR OATS. 



Sample No 














Weight per bushel 


35 

20 

15 

10 

20 






i 














Color 














Purity 

Per cent of hull 


















1 


















Total 


100 






1 





















Sample No 














Weight per bushel 


35 

20 

15 

10 

20 














Soundness 














Color 














Purity 














Per cent of hull 





























Total 


.... 100 





























Remarks and reasons for cuts : 



Laboratory Manual of Cereals and Forage Crops. 43 



Exercise 26. Date 

TREATMENT OF SEED OATS FOR SMUT. 
The Formalin Treatment. 

Calculate the volume of formalin (40^ solution of formaldehyde gas in 
water) required to treat one bushel of oats, if one pint of formalin in 50 gal- 
lons of water will be sufficient to treat about 50 bushels of seed oats. 

Spread the oats to be treated on a clean tight floor, and apply the 
treating solution by means of a sprinkling can. During application, shovel 
the oats about, so that a uniform application may be given. The oats should 
be well moistened, but not so much that they will pack when pressed in the 
hands. Shovel the oats into a pile and cover them with sacks for from 2 to 4 
hours. At the end of this time remove the sacks and dry the treated seed 
as rapidly as possible. 

Write up a report, giving the life history and the economic importance 
of the loose smut of oats (Ustilago Avenue (Fers) Jens.) Give another meth- 
od for the treatment of seed oats for smut. 

References : Fungous Diseases of plants. B. M. Duggar. Farmers' 
Bui. 507 (1912)— The Smuts of Wheat, Oats and Barley. 



44 Laboeatort Manual op Cereals and Forage Crops. 

Exercise 27. Date 

BAELEY. 

( Label all parts in each drawing. ) 

I. Make drawing of barley spike: 

(a) Two rowed 

(b) Six rowed. 

II. Eemove all the spikelets but one on a two rowed spike. 
Draw a front view, showing how the spikelet is attached. 

(b) Draw the same view for the six rowed type, but showing 
three spikelets from the same node in place. 

III. Draw side view of rachis with one spikelet in position : 

IV. (a) Draw a spikelet of the six rowed type; (front view). 

(b) Draw three spikelets of the six rowed type; (front view). 

V. Make longitudinal section of spikelet showing : 
Outer glume 
Flowering glume 
Kernel 
Palea 

VI. Compare a spike of wheat with a spike of barley. Compare the outer 
glumes ; flowering glumes ; kernel ; palea. 

VII. Compare a spikelet of wheat with a spikelet of barley. 

VIII. (a) Explain differences of two rowed and six rowed barley. 
(b) Of four rowed and six rowed. 



Labokatory Manual of Cereals and Forage Crops. 



45 



Exercise 28. Date 

VARIETY STUDY OF BAELEY IN THE LABOR ATOEY. 



Variety. 



I. Spike — 

1. Length (average of 5) . 



2. Shape (tapering toward tip, or both ways, 
uniform) 



•3. Awn (bearded, partly bearded, beardless) . 
4. Length of awn (average of 5 spikes) 



5. Persistence of awn (deciduous, partly de- 
ciduous, persistent) 



6. Compactness (very open, open, medium, 
crowded ) 



7. Color (whitish, yellowish, brownish, black) 
IL Spikelet — 

1. Shape (wide, medium, narrow) 

2. Outer glume (awned, awn-pointed, awnless) 



Number of grains per spikelet (average of 
5 spikes) 



Number of grains per spike (average of 5 
spikes ) 



Number of sterile flowers (average of 5 
spikes) 



in. Grain — 

1. Hulled or hulless 

2. Size 

(1) Weight of 100 grains 

*(2) Average length of 10 grains 

(3) Average width of 10 grains 

3. Plumpness (thin, medium, plump) 

4. Crease (deep, medium, full) 

5. Texture (hard, medium, soft and starchy) . 

6. Color (white, yellow, brown, purple, black) 



*Use coordinate paper, page 50. 



46 



Laboratory Manual of Cereals and Forage Crops. 



Exercise 29. 



Date 

Barley Judging — Detailed Study* 



No. of Sample. 



Purity. 



'Barley of class. 
Other grain. . . . 
Foreign matter. 



Soundness. . . < 



Sound 

Cracked 

Sprouted 

Bin burnt, decayed, etc. 



Color < 



Good color 

Partly discolored. 
.Badly discolored. 



Texture. 



Vitreous 
Medium 
.Starchy 



Size. 



'Large . . 
Medium 
.Small . . 



Weight, 100 grains . . . 
Uniformity of grains. 



*Before beginning this exercise read carefully the notes on explanation of score card for 
barley. 



Laboratoky Manual of Cereals and Forage Crops. 47 

Exercise 30. Date 

JUDGING BARLEY BY MEANS OF THE SCORE CARD. 
Explanation of Score Card for Barley. 

Barley is judged from the brewer's standpoint, rather than from its 
feeding value, since the market price is based on its brewing quality. A dif- 
ferent score card would be used to judge barley according to its feeding 
value, for the latter may be more unsound and less uniform than the former. 

Weight per bushel — 10 points. 

Other things being the same, the barley with the heaviest weight per 
bushel is preferred, since weight is accompanied by a high percent of ex- 
tract. Barley should weigh 48 pounds per bushel. A high weight should not 
be caused by excessive moisture. 

Cut one point for each pound below this. 
Soundness — 30 points. 

The sample should be free from discolored, sprouted, bin-burned, de- 
cayed, cracked or otherwise damaged grains. It should not be musty, but 
have a sweet odor. 

Cut one point for each unsound or damaged grain, and for mustiuess 
according to judgment. 

Foreign Matter — 10 points. 

The sample should be free from other grains, grass, and weed seeds, 
as such impurities cause irregularity in germination and an unfavor- 
able ferment. 

Estimate the percent of foregin matter by weight, and cut one point 
for each percent. 

Uniformity in color — 15 points. 

Separate the sample into various classes according to color. Let the 
class having the largest number determine the color of the sample. Cut one 
point for each percent representing the other classes. 

Uniformity in TeMure — 20 points. 

The texture of the sample should be uniformly hard or soft. Determine 
the class represented by the largest number and cut one point for each per- 
cent of grains in the other class. 

Uniformity in size — 10 points. 

The grains should all be of the same size, . as different sizes cause ir- 
regular germination. Divide the sample into large and small sizes, and cut 
one point for each two percent representing the smaller class. 



48 Labobatoey Manual of Cereals and Forage Crops. 



Exercise 30. Date 

SCORE CARD FOR BARLEY. 



Variet}' or sample number. 










Weight per bushel 10 


































Uniformity in color. ..... . 15 

Uniformity in texture 20 

Uniformity in size 15 










































Xotal 

























Remarks : 



Laboratory Manual of Cereals and Forage Crops. 



49 



Exercise 31. 



Date 



EYE. 

(Label all parts in each drawing.) 

1. Make a drawing of a rye spike. 

2. Make a drawing of a spikelet. 

3. Dissect a spikelet, and make a detailed drawing of each part. 

4. Make a brief comparison of a rye spikelet with the same of wheat. 

Score Card for Eye. 



Sample No 












Weight per bushel 


...60 
...25 
...15 












Color 












Foreign matter 



























Exercise 32. 



Date 



COMPAEISON OF THE HEAD OF OATS, WHEAT, BAELEY EYE 

AND EMMEE. ' 



I. 

II. 

IIL 

IV. 

V. 
VI. 



Make a drawing of a spikelet of oats, wheat, rye, two rowed and six 
rowed barley. (See note below.) 

Make a drawing of the flowering glume of each of the above, includincr 
either two or six rowed barley. (See note below.) " 

Make a drawing of the flowering glume of each of the above, showino- the 
attachment of the awn in each case. (See note below.) " 

Make a drawing or diagram showineg the relative size and location of 
the pa lea of each of the above. (See note below.) 

Define : sessile, rachis, rachella, pedicel, spike and panicle. 

Make a drawing of a head of each of the above. 

(Make the drawings of the same part of each head on the same pao-e 
when possible. Enlarge each drawing six times.) '^ 



SCALE 1/10 OF ONE INCH. 
3 4 



Laboratoky Manual of Cereals and Forage Crops. 51 

GRADES OF GRAIN 

Adopted and promulgated by the 
GEAIN DEALEES NATIONAL ASSOCIATION. 



SAMPLE GRADES— GENERAL RULE 

All wheat, barley, oats, rye and corn that is in a heated condition, 
souring, or too damp to be safe for warehousing, or that is badly bin-burnt, 
fire-burnt, fire-smoked, or badly damaged, mixed with garlic, onions, or con- 
taining live weevil, exceedingly dirty, or where different kinds of grain are 
badly mixed with one another, shall be classed as Sample Grade, and the in- 
spector shall make notations as to quality and condition. 

NOTICE. — The inspection departments shall, in no case, make a grade 
of grain above that of the poorest quality found in any lot of grain in- 
spected, when it has evidently been plugged for the purpose of deception, or 
otherwise improperly loaded. Wheat which has been subjected to scouring, 
or clipping, or any process equivalent thereto, shall not be graded higher 
than a 3. 

NEW. 

The word "NEW" shall be inserted in each certificate of inspection of 
a newly harvested crop of oats until the fifteenth day of August ; of rye, until 
the first day of September; of wheat, until the first day of November; and of 
barley, until the first day of November of each year. 

This change shall be construed as establishing new grades for the times 
specified, to conform to the existing grades of grain in all particulars, except 
the distinctions hereby established between the new and the old crop, and 
shall apply to grain inspected from store for two months after the time re- 
spectively above specified. 

Manner of Testing Grain with a Testing Kettle 

Place the kettle where it cannot be jarred or shaken. Pour from a 
scoop, bag or pan, held two inches from the top of the kettle, into the middle 
of the kettle at a moderate speed until running over. Strike off in a zigzaw 
manner with the edge of the beam held horizontally. 

Recommended by the Chief Grain Inspectors National Association. 

E. H. CULVER, 

President. 



52 Laboratory Manual of Cereals and Forage Crops. 

Corn 

The following maximum limits shall govern all inspection and grad- 
ing of corn : 

Percentage cob 

Percentage Exdulive of ■ P^>'<^^,"i<'9e 

Grade of exclusive or j f j broken 

j^ ■{ bin burnt or „„„;„„ 

Moisture. i grains, 

mahogany " 

corn. 

1 15 1 1 

2 16 5 2 

3 ;;; 19 10 4 

^ ■ " ■ _ _ 22 See No. 4 Corn rule, all 

colors. 

White Corn 
NO. I WHITE CORN 

Shall be 99 per cent, white, sweet and well matured. 

NO. 2 WHITE CORN 

Shall be 98 per cent, white and sweet. 

NO. 3 WHITE CORN 

Shall be 98 per cent, white and sweet. 

NO. 4 WHITE CORN 

Shall be 98 per cent, white; but shall include damp, damaged, 
or musty corn. 

Yellow Corn 

NO. I YELLOW CORN 

Shall be 99 per cent, yellow, sweet and well matured. 

NO. 2 YELLOW CORN 

Shall be 95 per cent, yellow and sweet. 

NO. 3 YELLOW CORN 

Shall be 95 per cent, yellow and sweet. 

NO. 4 YELLOW CORN 

Shall be 95 per cent, yellow ; but shall include damp, damaged, 
or musty corn. 



Laboratory Manual of Cereals and Forage Crops. 53 

Mixed Corn 
NO. I MIXED CORN 

Shall be corn of various colors sweet and well matured. 

NO. 2 MIXED CORN 

Shall be corn of various colors and sweet. 

NO. 3 MIXED CORN 

Shall be corn of various colors and sweet. 

NO. 4 MIXED CORN 

Shall be corn of various colors ; but shall include damp, damaged 
or musty corn. 

GRADES OF WHEAT 

White Winter Wheat 

NO. I WHITE WINTER WHEAT 

Shall include all varietiesof pure soft white winter wheat, sound, 
plump, dry, sweet and clean, and weigh not less than 58 lbs. to the 
measured bushel. 

NO. 2 WHITE WINTER WHEAT 

Shall include all varieties of soft white winter wheat, dry, sound 
and clean, and shall not contain more than 8 per cent, of soft red 
winter wheat, and weigh not less than 56 lbs. to the measured 
bushel. 

NO. 3 WHITE WINTER WHEAT 

Shall include all varietes of soft white winter wheat. It may 
contain 5 per cent, of damaged grains other than skin-burnt wheat, 
and may contain 10 per cent, of soft red winter wheat, and weigh 
not less than 53 lbs. to the measured bushel. 

NO. 4 WHITE WINTER WHEAT 

Shall include all varieties of soft white winter wheat not fit for 
a higher grade in consequence of being poor quality,, damp, musty 
or dirty, and shall not contain more than 10 per cent, of soft red 
winter wheat, and M^eigh not less than 50 lbs. to the measured bushel. 



54 Laboratory Manual of Cereals and Forage Crops. 

Red Winter Wheat 

NO. 1 RED WINTER WHEAT 

Shall be pui-e soft red winter wheat of both light and dark 
colors, sound, sweet, plump and well cleaned, and weigh not less, 
than 60 lbs. to the measured bushel. 

NO. 2 RED WINTER WHEAT 

Shall be soft red winter wheat of both light and dark colors, 
sound, sweet and clean, shall not contain more than 5 per cent, of 
white winter wheat, and weigh not less than 58 lbs. to the measured 
bushel. 

NO. 3 RED WINTER WHEAT 

Shall be sound, soft red winter wheat not clean or plump enough 
for No. 2, shall not contain more than 8 per cent, of white winter 
wheat, and weigh not less than 55 lbs. to the measured bushel. 

NO. 4 RED WINTER WHEAT 

Shall be soft red winter wheat, shall contain not more than 8 
per cent, of white winter wheat. It may be damp, musty or dirty, 
but must be cool, and weigh not less than 50 lbs. to the measured 
bushel. 

Hard Winter Wheat 

NO. I HARD WINTER WHEAT 

Shall include all varieties of pure, hard winter wheat, sound, 
plump, dry, sweet and well cleaned and weigh not less than 61 lbs. to. 
the measured bushel. 

NO. 2 HARD WINTER WHEAT 

Shall include all varieties of hard winter wheat of both light 
and dark colors, dry, sound, sweet and clean, and weigh not less than 
59 lbs. to the measured bushel. 

NO. 3 HARD WINTER WHEAT 

Shall include all varieties of hard winter wheat of both light 
and dark colors, not clean or plump enough for No. 2, and weigh 
not less than 56 lbs. to the measured bushel. 



Laboratory Manual of Cereals and Forage Crops. 55 

NO. 4 HARD WINTER WHEAT 

Shall include all varieties of hard A^inter wheat of both light 
and dark colors. It may be damp, musty or dirty, and weigh not 
less than 50 lbs. to the measured bushel. 



Northern Spring Wheat 

NO. I HARD SPRING WHEAT 

Shall be sound, bright, sweet, clean, and consist of over 50 per 
cent, of the hard Scotch Fife,aud weigh not less than 58 lbs. to the 
measured bushel. 

NO. I NORTHERN SPRING WHEAT 

Must be Northern grown spring wheat, sound, clean, and of 
good milling quality and must contain not less than 50 per cent, of 
the hard varieties of spring wheat, and weigh not less than 57 lbs. to 
the measui'ed bushel. 

NO. 2 NORTHERN SPRING WHEAT 

Shall be Northern grown spring wheat, not clean enough or 
sound enough for No. 1 and must contain not less than 50 per cent, 
of the hard varieties of spring wheat and must weigh not less thau 
56 lbs. to the measured bushel. 

NO. 3 NORTHERN SPRING WHEAT 

Shall be composed of inferior shrunken Northern grown spring 
wheat, and weigh not less than 54 lbs. to the measured bushel, and 
must contain not less thau 50per cent, of the hard varieties of spring- 
wheat. 

NO. 4 NORTHERN SPRING WHEAT 

Shall include all inferior Noi-thern grown spring wheat that is 
badly shrunken or damaged and must contain not less than 50 per 
cent, of the hard varieties of spring wheat, and shall weigh not less 
than 49 lbs. to the measured bushel. 



Spring Wheat 
NO. I SPRING WHEAT 

Shall be sound, plump and well cleaned, and weigh not less than 
59 lbs. to the measured bushel. 



56 Laboratory Manual of Cereals and Forage Crops. 

NO. 2 SPRING WHEAT 

Shall be sound, clean, of a good milling quality and weigh not 
less than 57^ lbs. to the measured bushel. 

NO. 3 SPRING WHEAT 

Shall include all inferior,shi'unken or dirty spring wheat, and 
weigh not less than 53 lbs. to the measured bushel. 

NO. 4 SPRING WHEAT 

Shall include all spring wheat damp, musty, grown, badly 
bleached, or from any cause which renders it unfit for No. 3 and 
weigh not less than 49 lbs. to the measured bushel. 



White Spring Wheat 

WHITE SPRING WHEAT. 

The grades of Nos. 1, 2, 3 and 4 White Spring Wheat shall cor- 
respond with the grades of Nos. 1, 2, 3 and 4 Spring Wheat, except 
that they shall be of the white variety. 

Durum [Macaroni] Wheat 

NO. I DURUM WHEAT 

Shall be bright, sound, dry, well cleaned and be composed of 
durum, commonly known as macaroni wheat, and weigh not less 
than 60 lbs. to the measured bushel. 

NO. 2 DURUM WHEAT 

Shall be dry, clean, and of good milling quality. It shall include 
all durum wheat that for any reason is not suitable for No. 1 durum, 
and weigh not less than 58 lbs. to the measured bushel. 

NO. 3 DURUM WHEAT 

Shall include all durum wheat bleached, shrunken, or for any 
cause unfit for No. 2, and weigh not less than 55 lbs. to the meas- 
ured bushel. 

NO. 4 DURUM WHEAT 

Shall include all durum wheat that is badly bleached or for any 
cause unfit for No. 3, and weigh not less than 50 lbs. to the measured 
bushel. 



Laboratory Manual of Cereals and Forage Crops. 57 

Pacific Coast Wheat 

NO. I PACIFIC COAST RED WHEAT 

Shall be dry, sound, clean and free from smut and weigh not 
less thau 59 lbs. to the measured bushel. 

NO. 2 PACIFIC COAST RED WHEAT 

Shall be dry, sound, clean and only slightly tainted with smut 
and alkali, and weigh not less than 58 lbs. to the measured bushel. 

NO. 3 PACIFIC COAST RED WHEAT 

Shall include all other Pacific Coast red wheat. It may be smutty 
or musty,, or from any other reason unfit for flouring purposes, and 
weigh not less than 54 lbs. to the measured bushel. 

NOTE: 

Pacific Coast White Wheat shall be graded according to the 
rules for Pacific Coast Red Wheat. In case of a mixture of Pacific 
Coast wheat with our home grown wheat, red or white, such mix- 
ture shall be graded "Pacific Coast Mixed Wheat." 

NOTE: 

The grades of Pacific White and Pacific Red Wheat are to in- 
clude all such wheats as are grown in the extreme Northwest and on 
the Pacific slope from either Spring or Winter seeding. 

Mixed Wheat 
MIXED WHEAT 

In case of an appreciable mixture of hard and soft wheat, red 
and white wheat ( except as provided in the rule of red winter, white 
winter and northern spring wheat), durum, and spring wheat any 
of them with each other, it shall be graded according to the quality 
thereof, and the kind of wheat predominating, shall be classed as No. 
1, 2, 3 and -4 mixed wheat, and the inspector shall make notation de- 
scribing its character. 

GRADES OF OATS 

White Oats 
NO. I WHITE OATS 

Shall be white, dry, sweet, sound, bright, clean, free from other 
grain and weigh not less than 32 lbs. to the measured bushel. 



58 Laboratory Manual of Cereals and Forage Crops. 

NO. 2 WHITE OATS 

Shall be 95 per cent, white, dry, sweet, shall coutain not more 
than 1 per cent, of dirt and 1 per cent, of other grain, and weigh 
not less than 29 lbs. to the measured bushel. 

STANDARD WHITE OATS 

Shall be 92 per cent, white, dry, sweet, shall not contain more than 

2 per cent, of dirt and 2 per cent, of other grain, and weigh not less 
than 28 lbs. to the measured bushel. 

NO. 3 WHITE OATS 

Shall be sweet, 90 per cent, white, shall not contain more than 

3 per cent, of dirt and 5 per cent, of other grain, and weigh not less 
than 24 lbs. to the measured bushel. 

NO. 4 WHITE OATS 

Shall be 90 per cent, white, may be damp, damaged, musty or 
very dirty. 



NOTICE: 



Yellow Oats shall not be graded better than No. 3 white oats. 



Mixed Oats 
NO. 1 MIXED OATS 

Shall be oats of various colors, dry, sweet, sound, bright, clean, 
free from other grain and weigh not less than 32 lbs. to the meas- 
ured bushel. 

NO. 2 MIXED OATS 

Shall be oats of various colors, dry, sweet, shall not contain 
more than 2 per cent, of dirt and 2 per cent, of other grain, and 
Aveigh not less than 28 lbs. to the measured bushel. 

NO. 3 MIXED OATS 

Shall be sweet oats of various colors, shall not contain more 
than 3 per cent, of dirt and 5 per cent, of other grain, and weigh 
not less than 24 lbs. to the measured bushel. 

NO. 4 MIXED OATS 

Shall be oats of various colors, damp, damaged, musty or very 
dirty. 



Laboratory Manual of Cereals and Forage Crops. 59 

Red or Rust Proof Oats 

NO. I RED OATS OR RUST PROOF 

Shall be pure red, sound, bright, sweet, clean and free from 
other grain and weigh not less than 32 lbs. to the measured bushel. 

NO. 2 RED OATS OR RUST PROOF 

Shall be seven-eighths red, sweet, dry, and shall not contain 
more than two per cent, dirt or foreign matter, and weigh 30 lbs. to 
the measured bushel. 

NO. 3 RED OATS OR RUST PROOF 

Shall be sweet, seven-eighths red, shall not contain more than 
five per cent, dirt or foreign matter and weigh not less than 24 lbs. to 
the measured bushel. 

NO. 4 RED OATS OR RUST PROOF 

Shall be seven-eighths red, may be damp, musty, or very dirty. 



White Clipped Oats 

NO. I WHITE CLIPPED OATS 

Shall be white, clean, dry, sweet, sound, bright, free from other 
grain, and weigh not less than 35 lbs. to the measured bushel. 

NO. 2 WHITE CLIPPED OATS 

Shall be 95 per cent, white, dry, sweet, shall 'not contain more 
than 2 per cent, of dirt or foreign matter and weigh not less than 
32 lbs. to the measured bushel. 

NO. 3 WHITE CLIPPED OATS 

Shall be sweet, 90 per cent, white, shall not contain more than 
5 per cent, of dirt or foreign matter, and weigh not less than 30 lbs. 
to the measured bushel. 

NO. 4 WHITE CLIPPED OATS 

Shall be 90 per cent, white, damp, damaged, musty or dirty, and 
weigh not less than 30 lbs. to the measured bushel. 



60 Laboratory Manual of Cereals and Forage Crops. 

Mixed Clipped Oats 

NO. I MIXED CLIPPED OATS 

Shall be oats of various colors, diy, sweet, sound, bright, clean, 
free from other grain, and weigh not less than 35 lbs. to the meas- 
ured bushel. 

NO. 2 MIXED CLIPPED OATS 

Shall be oats of various colors, dry, sweet, shall not contain 
more than 2 per cent, of dirt or foreign matter, and weigh not less 
than 32 lbs. to the measured bushel. 

NO. 3 MIXED CLIPPED OATS 

Shall be sweet oats of various colors, shall not contain more 
than 5 per cent, of dirt or foreign matter, and weigh not less than 30 
lbs. to the measured bushel. 

NO. 4 MIXED CLIPPED OATS 

Shall be oats of various colors, damp, damaged,, musty or dirty 
and weigh not less than 30 lbs. to the measured bushel. 

NOTE 

Inspectors are authorized when requested by shippers, to give 
weight per bushel instead of grade on Clipped White Oats and 
Clipped Mixed Oats from private elevators. 



Purified Oats 
PURIFIED OATS 

All oats that have been chemically treated or purified, shall be 
classed as purified oats, and inspectors shall give the test weight on 
each car or parcel, that may be so inspected. 



GKADES OF BARLEY 

( Note. — These Barley Rules have been adopted by the Barley As- 
sociation of the United States. ) 

NO. I BARLEY 

Shall be sound, plump, bright, clean and free from other grain, 
and, not scoured nor clipped, shall weigh not less than 48 lbs. to the 
measured bushel. 



Laboratory Manual of Cereals and Forage Crops. 61 

NO. 2 BARLEY 

Shall be smind, of liealthr color (bright or straw color), rea- 
sonably clean and reasonably free from other grains and seeds, and, 
not scoured nor clipped, shall weigh not less than 46 lbs. to the 
measured bushel. 

NO. 3 BARLEY 

Shall include slightly shrunken or otherwise slightly damaged 
barley, not good enough for Xo. 2, and, not scoured nor clipped, shall 
weigh not less than ii lbs. to the measured bushel. 

NO. 4 BARLEY 

Shall include barley lit for malting purposes, not good enough 
for Xo. 3. 

NO. I FEED BARLEY 

Shall test not less than 40 lbs. to the measured bushel, shall be 
cool and reasonably free from other grain and seeds, and not good 
enough for Xo. i, and may include barley with a strong ground 
smell, or a slightly musty or bin smell. 

REJECTED BARLEY 

Shall include all barley testing under 40 lbs. to the measured 
bushel, or barley which is badly musty or badly damaged, and not 
good enough to grade "feed" barley, except that barley which has 
been chemically treated shall not be graded at all. 

BAY BREWING BARLEY 

The grades of Xos. 1. 2 and 3 Bay BreT^lng Barley shall con- 
form in all respects to the grades of Xos. 1, 2 and 3 barley, except 
that they shall be of the Bay Brewing variety, gr-own in the far west 
and on the Pacific Coast. 

CHEVALIER BARLEY 

The grades of Xos. 1, 2 and 3 Chevalier barley shall conform in 
all respects to the grades of Xos. 1, 2 and 3 barley, except that 
they shall be of the Chevalier variety grown in the far west and on 
the Pacific Coast. 

BAY BREWING MIXED BARLEY 

In case of admixture of Bay Brewing barley with barley of other 
varieties, it shall be graded according to the qualits- thereof and 
classed as 1-2-3 Bay Brewing Mixed Barley. 



62 Laboratohy Manual of Cereals and Fokage Crops. 

CHEVALIER MIXED BARLEY 

In case of admixture of Chevalier barley with barley of other 
varieties, it shall be graded according to the quality thereof and 
classed as 1-2-3 Chevalier Mixed Barley. 

Winter Barley 
NO. I WINTER BARLEY 

8hall be plump, bright, sound and clean, free from other grain, 
and weigh not less than 48 lbs. to the measured bushel. 

NO. 2 WINTER BARLEY 

Shall be sound, plump, may be stained, shall contain not more 
than 3 per cent, of foreign matter, and weigh not less than 46 lbs. 
to the measured bushel. 

NO. 3 WINTER BARLEY 

Shall include all shrunken, stained and dirty barley, shall con- 
tain not more than 5 per cent, of foreign matter, and weigh not less 
than 44 lbs. to the measured bushel. 

NO. 4 WINTER BARLEY 

Shall include all barley not fit for a higher grade in consequence 
of being poor quality, damp, musty or dirty ; shall contain not more 
than 10 per cent, of foreign matter and weigh not less than 40 lbs. to 
the measured bushel. 

GRADES OF RYE 
NO. I RYE 

Shall be dry, sound, plump, sweet and well cleaned and shall 
weigh not less than 57 lbs. to the measured bushel. 

NO. 2 RYE 

Shall be diy, sound and contain not more than 1 per cent, of 
other grain or foreign matter, and weigh not less than 55 lbs. to the 
measured bushel. 

NO. 3 RYE 

Shall include inferior rye not unsound, but from any other cause 
not good enough for No. 2, and weigh not less than 53 lbs. to the 
measured bushel. 

NO. 4 RYE 

May be damp, musty or dirty, and weigh not less than 50 lbs. to 
the measured bushel. 



Laboratory Manual op Cereals and Forage Crops. 



63 



Exercise 33. Date 

REPOET ON GRADES OF GRAIN. 



Sample 
No. 


Estimatec 
vvt. per bu 


Grade 


Corrected 


Wt. pe-r 
bu. 


Grade 


















































































































































































































































' 











Sample 
No. 


Estimatec 
wt.per bu. 


Grade 


Corrected 


Wt. per 
bu. 


Grade 





























































































































































































































































64 



Laboeatoey Manual of Ceeeals and Foeagb Ceops. 



Exercise 34. Date 

REPOET ON GRADES OF GRAIN. 



Sample 
No. 


Estimated 
wt. per bu. 


Grade 


Corrected 


Wt. per 
bu. 


Grade 






























































































































































































































































Sample 
No. 


Estimated 
wt. per bu. 


Grade 


Corrected 


Wt. per 
bu. 


Grade 





























































































































































































































































Labokatory Manual of Cereals and Forage Crops. 



65 



Exercise 35. 



Date 

REPOET ON GRADING GRAINS. 



Sample 

No, 


Estimated 
wt. per bu. 


Grade 


Corrected 


Wt. per 
bu. 


Grade 





























































































































































































































































Sample 
No. 


Estimated 
wt. per bu. 


Grade 


Corrected 


Wt. per 
bu. 


Grade 




























































































































































































































































66 Laboratory Manual of Cereals and Forage Crops. 



Exercise 36. Date 



STUDY OF LEGUME SEEDS. 

(Clovers, Alfalfa, Etc.) 

Make a careful drawing of one of each of the different kinds of seeds 
supplied for the exercise. When there is more than one characteristic shape 
for the seed of any one legume, make a drawing of each type. Enlarge the 
drawing six or seven times. Label all parts in each drawing. After completing 
the drawings, write up a full description of each kind of seed, giving special 
attention to any characteristics that are helpful in identification. The fol- 
lowing characters should be noted care fully : Size, shape, color, prominence 
of radicle, length of radicle, and prominence of hilum. 

References : — 

Farmers' Bulletin No. 428. 

Minnesota Station Bulletin 127. 

Michigan Station Bulletin 260. 

Ohio Station Bulletin 175. 



Laboratoex Manual op Cereals and Forage Chops. 



67 



Exercise 37. 



Date 



IDENTIFICATION OF LEGUME SEEDS. 

The small vial supplied contains a mixture of small seeded legume seeds 
together with other foreign matter. Pour one- third of the seed from the vial 
on a sheet of scratch paper, and separate from the mixture all of the red 
clover seed. Then remove the alfalfa seed into another group and so on, so 
that when the separation is completed all of the seeds of one kind will be in 
one pile and all of another kind in another pile, etc. 



Suggested Plan for Making Separation. 



(sweet clover] 



(crimson) 




[ ALSIKE j 



( WHITE j 



68 



Laboratory Manual, of Cereals and Forage Crops. 



ExHRCiSB 38. Date 

PUEITY TEST OF COMMEECIAL SEEDS. 

The vial supplied contains a commercial sample of seed. The kind of 
seed is labeled on the vial. Make a determination for purity in the following 
manner. Accurately weigh up two grains of seed from the sample, pour out 
upon a piece of scratch paper as in exercise thirty-seven, and separate in as 
many groups as there are kinds of seeds present. Blasted, shriveled or other- 
wise injured seeds are considered pure seed. Tabulate the results in the out- 
line. 



Sample of seed 



Weightof sample used. 



Number of Sample. 



Weight of pure seed 

♦Weight of weed seed 

Weight of other foreign seeds. 
Weight of inert matter 



Per cent. 
Per cent. 
Per cent. 
Per cent. 



ToUl Weight. 



Per cent. 





Sample No. 


Sample No. 


Sample No. 


Weed seeds found: 







































Other seeds found: 















































♦When weed seeds or foreign matter are present in very small amounts, they need not 
be weighed, but may be expressed by number (as determined by counting), or as a trace. 
The per cent of pure seeds, if over 99%, can be indicated as 994-. 



Labobatoky Manual of Cereals and Foeage Ceops. 



69 



Exercise 39. 



Date 



GERMINATION TEST OF LEGUME SEEDS. 



Count out one hundred seeds from the pure sample and place in the 
germinator. It should be remembered that shriveled, blasted or otherwise 
injured seeds are considered as pure. In counting out the seeds, for the germi- 
nating test,, they should be taken without regard to their appearance. Run 
the test in duplicate. 



Kind of seed 


Seed bed 


Temperature 


Day for making 
test 


Alfalfa 


B— B* 
T— B 
B— B 
B— B 
B— B 
T— B 


20° C 
20° C 
20° C 
20° C 
20° C 
20° C 


6 


Clover alsike 


6 


Clover, crimson 


4 


Clover, mammoth red 


6 




6 


Clover, white 


6 







No of sample 


No. of seeds used 


No. seeds ger- 
minating 


No. seeds not germ- 
inating. 


Percentage of 


Hard seeds 


Dead 


germmation 



































































































*B— B = Between Blotters. 
T— B = Top of Blotter. 



70 Laboratory Manual of Cereals and Forage Crops. 

(1) What are the common impurities found in Alfalfa seed? Red Clover? 
Sweet Clover? Alsike? 

(2) What is the standard of purity for commercial alfalfa seed? Eed 
clover? 

(3) If alfalfa seed of standard purity is worth |12.00 per bushel, what is 
the actual value of a bushel of alfalfa seed of 82;^ purity? 

(4) In the purchase of impure seed, is the loss in money value the only 
consideration ? 

(5) From the data obtained in Exercise 38, determine the cost of the weed 
seed and inert matter, if the commercial seed is quoted at flO.OO per 
bushel. 

(6) Why is a representative sample for testing necessary for a reliable 

test? 

(7) Explain how you would select a representive sample from a bag of 
seed. 

(8) What are "hard seeds"? What consideration would you give them in 
reporting a test? 

( 9 ) Locate the areas in United States supplying the various legume seeds. 

( 10 ) Are any of the legume seeds im ported ? How extensively and from 
what countries? 



Exercise 40. 



LABOEATORY STUDY OF LI 

( Study of dried 



Common name 

Scientific name 

Annual, biennial, perennial 

Place mostly grown 

Soil adaptations 

Stems : 

Length : 

Size : coarse, medium, fine 

Shape : round, square 

Surface : smooth, hairy 

Branches : none, few, many 

Stoloniferous : very, medium, not 

Position (in field) : erect, decumbent, spreading, trailing. 

Leaves : 

Arrangement : spiral, two-rowed 

Number : abundant, medium, not abundant 

Shape : palmately or pennately foliolate 

Leaflets : 

Number : 

Shape : 

Surface: smooth, hairy 

Edges : serrated, smooth 

Persistence : persistent, lacking persistence 

Stipules : attached to petioles, free 



Inflorescence : 

Natural color of petals 

Position : end of leaf bearing stem or branch, in axil of leaf 
Kind : raceme, umbel, capilitum 

Fruit : 

Seed borne in pods, in capsules 



Pod: 

Shape: flat and elongated, spiral. 

Surface : smooth, hairy 

Color : 



Roots : 

Diameter one inch below crown 

Forked, not forked 

Tubercles: large, small, rounded, irregular. 



Date 



UMINOUS FORAGE CROPS. 
iature plants.) 





































































































































































































































































































































Exercise 41. 



FIELD STUDY OF LEil 
(Adapted for lasi; 



Common name 








Scientific name 








Annual, biennial, perennial 








Place mostly grown 








Thriftiness : vigorous, medium, weak 








No. of plants per sq. ft. for full stand 








Stems : 

Position: erect, decumbent, spreading, trailing 








Height : 








Shape : round, square 
















Stooling : stolonif erous, not 
















Coarseness : coarse, medium, fine 








Leaves : 

Arrangement : spiral, two-rowed 






1 


Number : abundant, medium, not abundant 








Shape : palmate, pennate 




, 




Leaflets : 

Number : 








Shape : 








Surface : smooth, hairy 








Edges : smooth, serrated 








Color : shade of green 








Stipules : attached to petioles, free 








Position: end of leaf bearing stem or banch, in axil of leaf. 








Kind : raceme, umbel, capilitum 

















Make a final report of the legumes studied, giving the distinguishing characters and includin; 
What are the most common variations that serve as distinguishing characters among the 
What vegetative characters determine the value of a legume for hay? 
Make a final report of the exercise, giving the distinguishing characters of the legumes s 



MINOUS FORAGE CROPS. 

May or early June.) 



Date 






rawings of typical leaflets of each, 
[uminous forage crops in general? 



lied, and include tlie answers to the above questions. 



Laboratory Manual of Cereals and Forage Crops. 79 



Exercise 42. Date 

STUDY OF GRASS SEEDS. 

Make a careful drawing of one of each of the different kinds of grass 
seeds supplied for the exercise. When there is more than one characteristic 
shape for the seeds of any one grass, make a drawing of each type. Enlarge 
the drawing six or seven times. Label all parts in each drawing. After 
completing the drawings write up a full description of each kind of seed, 
giving special attention to any characters that are helpful in identification. 
The following characters should be carefully noted : Size, shape, color and 
length of flowering glume ( when present ) ; the characteristics of the rachilla 
and palea, and any other important characters useful for indentification. The 
purpose of this exercise is to familiarize the student with the characteristics 
of the various grass seeds, whicli knowledge will be necessary in making sepa- 
rations and in conducting tlie purity test. 



Exercise 43. Date 

IDENTIFICATION OF GRASS SEEDS. 

The small vial supplied contains a mixture of grass seeds together with 
other foreign matter. Pour a part of the seed from the vial upon a piece of 
scratch paper and separate it as in Exercise 37. This is a continuation of 
Exercise 42 and is desirable for the purpose of gaining further skill in the 
identification of grass seeds. 



80 



Laboratory Manual of Cereals and Forage Crops. 



Exercise 44. Date 

PURITY TEST OF GRASS SEEDS. 

The vial supplied contains a commercial sample of grass seed. Deter- 
mine the purity in the follow manner : Accurately weigh up one grain of 
seed from the sample. Pour out upon a piece of paper as in Exercise 38, 
and separate into as many groups as there are kinds of seeds pi-esent. 
Identify foreign seeds. Tabulate the results in the outline. 



Sample of seed 








Weight of sample 


used. 






Sample Number 
















^ATeip^ht of nure seed 








Per cent 

























*AA/^eie^ht of other foreiem seeds 








Per cent 








































Total weiffht 








Total percent. . 



























Sample No. 


Sample No. 


Sample No. 



























































































































*When present in small amounts, may be indicated by number or by "a trace 



Laboratory Manual of Cereals and Forage Crops. 



81 



Exercise 45. Date 

GERMINATION TEST OF GRASS SEEDS. 

Count out one hundred seeds from the pure sample separated in Exer- 
cise 44. It should be remembered that blasted, shriveled and otherwise in- 
jured seeds are considered as pure seed. In counting out the seeds for the ger- 
mination test, they should be taken without regard to appearance. Run 
the test in duplicate. 



Kind of seed 







Length of time 


Seed bed 


Temperature 


to complete 
test 


T— B 


20—35° C. 


21 days 


B— B 


20—30° C. 


10 " 


T— B 


20—30° C. 


28 " 


B— B 


20—30° C. 


10 " 


B— B 


20—30° C. 


14 " 


T— B 


20—30° C. 


8 " 


B— B 


20—30° C. 


14 " 


T— B 


20—30° C. 


8 " 



Bermuda Grass. 
Brome Grass . . . 

Blue Grass 

Meadow Fescue. 
Orchard Grass. . 

Red Top 

Rye Grass 

Timothy 



Tabulation of Results. 


No. of sample 


No. of seeds used 


No. of seeds ger- 
minating 


No. seeds not 
Germinating 


Percentage of 
germination. 


















































































































82 Laboratory Manual of Cereals and Forage Crops. 

( 1 ) What are the common impurities of the following grasses : — 
Kentucky Blue Grass, Orchard Grass, Red Top, Timothy and Brome Grass? 

(2) How may the impurities indicate the source of seed. Give several 
examples. 

(3) Which of the above grass seeds are imported in large amounts? 
From what countries? 

(4) Does the United States export grass seeds? What kinds and to 
what countries? 

(5) The seeds of what grasses are likely to be low in vitality? Can 
you give any reasons for the general lack of vitality? 

(6) Calculate the actual value of the samples you have tested, if pure 
seed of perfect vitality is selling at prevailing market quotations. 



Exercise 46. Date 

COLLECTING AND MOUNTING OF LEGUMES AND GRASSES. 

Collect from the grass garden or from the fields a typical specimen of 
each of the grasses and legumes studied in the proceeding exercises. Pre- 
pare the specimens for mounting by drying in the herbarium press. After 
pressing and drying mount each specimen on cardboard mounts which are 
furnished. Correctly label with common and scientific name, the date of col- 
lection, and the name of the collector. When possible, attach to the mount 
several seed pods together with a number of seeds of the specimen. Seeds 
and seed pods of some of them may be secured from the laboratory. 



Laboratory Manual of Cereals and Forage Crops. 



83 



Exercise 47. Date 

LABOKATORY STUDY OF PEAS AND BEANS. 

This exercise is arranged to familiarize the student with the appear- 
ance and characteristics of field beans and peas, cow peas, and soy beans. 
Several of the common varieties of each are provided for study and com- 
parison. Both the dried plants with pods and the threshed grain should be 
examined in securing information necessary to fill out the outline. 



Variety 



Plant — (erect, decumbent, bush}-) 

Stems — number 

Length — (long, medium, short) 

Surface — (smooth, hairy) 

Leaves — position 

Shape 

Number — ( few, many) 

Retention — (good, poor) 

Surface — (smooth, hairy) '. . . 

Pods — position — 

Number — (few, many) 

Length — (long, short) 

Shape — (curved, straight, twisted).. 

Color 

Surface — (hairy, smooth) 

Grain — 

Size — weight of 100 

Shape — round, kidney shaped, etc... 

Surface — (rough, grooved, smooth). 

Color — 1 — body 

'2 — eye 



Exercise 48. 



LABORATOEY STUDY 

(A study of dr 



Common name 

Scientific name 

Place grown 

Stooling; very stoloniferous, medium, not. 

Culm, number : 

Height (inches) 



Position: erect, decumbent at base, decumbent. 

Size : coarse, medium, slender 

Shape: round, elliptical, lenticular 

Color : 



Foliage : 

Abundance: aboundant, scanty. 



Distribution : basal foliage abundant, culm foliage abundant. 

Leaf Sheath : 

Surface: smooth, downy, scabrous 



Clasping : split to node, partly split, closed 

Length : relation to length of blade — constant or variable. 



Leaf blade : 

Length — average of 5. 



Width — average of 5 

Midrib: prominent, medium, indistinct. 
Veins: prominent, medium, indistinct... 
Ligule: large, medium, small 



Inflorescence : 

Shape: panicle, open and spreading, compressed, spike like. 



Length of 

No. of flowers per spikelet -^ . 

Outer glumes: longer than flowering glume, shorter. 
Adapted for : hay, pasture, both 



What are the desirable features of a pasture grass? Of a hay grass? Of a grass to be used for seed production? 
Make a final report of the exercise, dwelling upon characters that, in your opinion, serve as marks of distinction. Indicate 



Date 



' PERENNIAL GRASSES. 

, mature plants.) 



D the relative usefi\lness, as crops, of the grasses studied. 



lERCISE 49 



FIELD STUDY OF 

( Adapted for last c 



nmon name 

entific name 

ice mostly grown 

riftiness : vigorous, medium, weak 

ibit of growth . 
Stooling: very stoloniferous, medium, not 

Diameter of plants (average of 10 plants) 

No. of plants per square foot for full stand. . . . 

)0ts : 
Color : white, brown, red 

Depth : deep or shallow — medium 

jlms : 

Number per plant (average 10 plants) 

Height — inches (average 10 plants) 

Position: erect, decumbent at base, decumbent. 

Size : coarse, medium, slender 

Shape : round, elliptical, lenticular 

Color : 



oliage : 

Abundance : 



abundant, medium, scanty. 



Distribution: basal foliage abundant, culm foliage abundant. 

Leaf sheath : smooth, downy, scabrous, split to node, partly 

split, closed 



^eaf blade : 

Length — average of 5 

Width — average of 5 ; 

Position : erect, ascending, drooping 

Midrib : prominent, medium, indistinct 

Surface : smooth, downy, rough 

Color : shade of green 

Adapted for : pasture, hay, both, lawn, etc 

Inflorescence (if present) : 

Shape: panicle, open and spreading, compressed, spike like. 

Leneth — average of 5 

1 No. of flowers per spikelet 

Color : 



Make a final report of the grasses studied, noting variations that may serve as points of distinction. 



]:REN]SfIAL GRASSES. 
May or first of June.) 



Date 



90 



Laboratory Manual of Cereals and Forage Crops. 



Exercise 50. 



Date 

STUDY OF MILLETS. 



Variety 



Culm — Height — (inches) 

Position — (erect) 

Size — (coarse, medium, slender) 

Shape — (round, elliptical, etc.) 

Color 

Foliage — Abundance — abundant, scanty . 

Length — long, medium, short 

Width — wide, medium, narrow 

Color 

Inflorescence — Shape — panicle, spike 

Length ' 

Size — heavy, light 

Seeds — Size 

Shape 

Color 



ERj 

f Ma 



OCT 17 Un 



LIBRARY OF CONGRESS 




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